Springs Smoked Salmon on warm citrus potatoes with chervil and extra virgin Olive oil
Fabulous flavours and contrasting textures, this recipe goes equally well as a canapé or as a first course. The warmth of the potatoes enhances the delicate flavour of the smoked salmon.
Preparation Time 5 minutes
Cooking time 15 minutes
8 slices smoked Salmon
6 small Kipfler or new baby chat potatoes
½ small red onion (finely diced)
1 teaspoon small baby capers
½ small lemon (zest and juice)
2 tablespoons chopped chervil or dill
80 ml Quality mayonnaise
4 sprigs chervil or dill
1 tablespoon salmon roe (optional)
60 ml extra virgin olive oil (EVOO)
Keep the kipfler potatoes whole and just scrub well, or if using the chats, dice first into 10mm cubes. Steam the potatoes until fully cooked. When tender, strain and place the hot potatoes into a bowl, together with the onion and capers. (If using Kipfler potatoes, remove the skins by hand).
Add half of the mayonnaise to the potatoes, lemon zest, juice, herbs and combine well. Use the remainder to sauce the plate later. Place the warm mix neatly onto the centre of a plate.
Top with two slices of gently folded smoked salmon. Sauce the plate with the mayonnaise and present with the EVOO, salmon roe and chervil.